Red Chiles Beefy Enchiladas
Oh goody, weekend time and another Saturday which means Mexican food. Actually, this one is more Texan with Mexican flavors. Homemade, hearty and hot... well, you can make this enchilada casserole as spicy or mild as you want... for us, we like it with a little kick.
I started with the idea of a basic enchilada sauce, an easy one from my North of the Border Enchiladas that uses chili powder as the base. I added a little more spice with smoked chile pepper and enhanced the flavor deeper with beef stock and herbs. Easy.
The hardest part of this recipe is browning the ground beef. I also added a little chorizo
that I had on hand, more heat with a jalapeño and tossed in some sweet vidalia onions because I love them so and still have plenty of 'em. Sweet summer corn, fresh off the cob was grated into the meat filling just as it finished cooking. Tasty and easy.
Now, we sometimes like a side of rice or beans with out enchiladas so I thought why not combine one in the same dish, cooking together, at the same time and served separate. Simplified and easy.
Okay, enough, on to the recipe... Enjoy!
Red Chile Beefy Enchiladas
makes 6 to 8 enchiladas
for the chile sauce:
1 tablespoon bacon drippings or oil
1 medium sweet onion, diced
3 tablespoons chile powder
1 tablespoon San Antonio smoked chile powder
1 tablespoon garlic powder
1/2 to 1 teaspoon cayenne pepper
1 teaspoon cumin powder
1/2 teaspoon crushed Mexican oregano
1 tablespoon masa harina or flour
2 cups beef stock
salt to taste
1 cup beef filling from below
for the filling:
1 1/2 pounds lean ground beef
1 link chorizo or ground sausage
1 medium onion, chopped
1 jalapeño, minced
Mexican seasoning to taste
1/2 cup beef stock
salt to taste
shaved fresh corn, about 1/2 cup
for the enchiladas:
6 to 8 flour enchiladas (8-inch), or about 10 corn (6-inch)
for the beans:
bacon drippings or oil
1/2 medium sweet onion, chopped
1 tomato, chopped
minced jalapeño to taste
1 -15 oz can pinto beans, drained & rinsed
1 teaspoon beef bouillon granules
In a medium saucepan, heat drippings over medium heat and add onions, cook slightly brown. Stir in the spices along with the masa and the beef stock. Stir until thickened and add salt as needed, set aside.
In a skillet, brown ground beef with the chorizo with a little oil if needed until mixture is brown. Drain off any grease and add the onion, jalapeño and seasonings. Cook until onions are limp. Add the beef stock and simmer for about 10 minutes. Using a slotted spoon, stir 1 cup of this mixture into the chili sauce. Slice the kernels from the ear of corn, scrape the cob down and stir corn into the meat mixture. Cook another 10 minutes. Set aside.
For the beans, in a small saucepan add a little drippings or oil, the onion, jalapeño and cook over medium heat until onion is transparent. Add the tomato, bouillon and pinto beans and simmer for about 5 minutes adding just a little water if needed. Set aside.
Grease the bottom of a 3-quart casserole dish. Brush oil on both sides of the tortillas. For each enchilada, sprinkle a tortilla with a little cheese, place about 1/4 cup filling down the center and roll into shape. Place enchiladas about 1/2-inch apart along the dish . Place in a 350 degree preheated oven and bake for 10 minutes.
Move the enchiladas to one end of the dish and spoon beans at the other end of the dish. Spoon the chile sauce over the enchiladas covering completely. Sprinkle heavily with cheese and heat another10 to 15 minutes or until hot and cheese is bubbly.
Yep amigo this is good... love all flavors in this one the beans are so flavorful, my husband wants to know when I making this, so I guess its going to be real soon! thanks Drick! I hate when he is peeking over my shoulder!ReplyDelete
Yum! I love that Saturday night means Mexican. Maybe I'll have to start that at my house. At the moment it normally means Italian but they're my two favourites.ReplyDelete
I like that you put corn in with the meat. That and all that heat really kicked it up a notch. My kind of meal anyday of the week.ReplyDelete
I keep seeing enchilada recipes lately. I used to make these all the time when my kids were growing up. It was an affordable meal to make that they would devour. Thanks for the reminder. I have to get some of these on the table again. Have a good week!ReplyDelete
Bacon makes everything better. Sounds like a mighty tasty meal.ReplyDelete
Oh look at that cheesy goodness!!!!!!! YUMMReplyDelete
That is one gorgeous dish of enchiladas and all that cheese is making me very happy;-)ReplyDelete
Enchiladas are my favorite! Love your Sabado Mexicano posts. They just keep getting better every week! I still need to prepare your pepper boats!ReplyDelete
Drick, this sounds really good. I am going to have to try this one.ReplyDelete
These sound terrific! Love all those flavors in there...and it's cheesy!!ReplyDelete
Next to Cajun, Mexican is my fave, and these enchiladas look absolutely divine! Love all the good stuff in them, such a wonderful blend of flavors! Great pics, too!ReplyDelete
Pretty sure this dish would make my weekend perfect. ;) Looks delicious.ReplyDelete
Adam would go nuts over this recipe...bacon is his middle name and enchiladas are his last :) I have to show him the bacon drippings, he makes enchiladas from scratch and would love your adds here :)ReplyDelete
enchiladas are one of my favorite meals. Im not sure how they sneaked into our home (as Im the only one who enjoys Mexican) but they are hear to stay!ReplyDelete